Dietary risk evaluation of acrylamide intake with bread in Poland, determined by two comparable cleanup procedures

• Published in: Food additives & contaminants Part B, Surveillance communications Vol. 13; no. 1; pp. 1 - 9
• Main Authors: Roszko, Marek Łukasz, Szczepańska, Magdalena, Szymczyk, Krystyna, Rzepkowska, Małgorzata
• Format: Journal Article
• Language: English
• Published: England Taylor & Francis 02.01.2020; Taylor & Francis Ltd
• Subjects: Acrylamide; Bread; Contaminants; Food; GC/MS; Ion exchange; Organic chemistry; Risk assessment; soft bread; solid phase extraction; Solid phases; Poland; soft bread; Acrylamide; risk assessment; solid phase extraction; GC/MS; ion exchange
• ISSN: 1939-3210; 1939-3229
• DOI: 10.1080/19393210.2019.1666924

Acrylamide is regarded as a food chemical contaminant. The aims of this work included: (i) to develop sample cleanup procedures applicable for determination of AA in soft bread samples; (ii) to determine AA levels in soft bread available in retail trade in Poland and to compare them with currently standing benchmark levels; (iii) to determine dietary risk related to AA in soft bread. The procedure based on ion-exchange solid phase extraction was more suitable to obtain LOQs corresponding to AA concentrations in soft bread samples. AA levels found in bread samples were in 3.6-163 µg kg −1 range. AA levels varied greatly from sample to sample, which suggests that both food composition and manufacturing processes play a crucial role in AA generation. When considering reference point for neoplastic effects, Margin of Exposure calculated for AA taken with soft bread ranged between 543 and 3,035.